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Tosa no Inakazushi 土佐の田舎寿司
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
Today, Tosa is called Kochi (Koochi).
There are a lot of sushi dishes prepared by mothers and grandmothers in the countryside. Tosa boasts a lot of these
Inakazushi 田舎寿司 sushi from the countryside
土佐の田舎寿司 Tosa no Inakazushi
In the mountainous areas of Kochi, this kind of sushi is also called "Mountain vegetable sushi" sansai sushi 山菜寿司. It contains ryuukyuu りゅうきゅう, the stem of a certain satoimo mountain potato （hasuimo no kuki 蓮芋の茎), where only the stem is eaten. Further are myooga 茗荷 Japanese ginger, shiitake mushrooms, bamboo shoots, konnyaku, eggs and more "bounty of the mountains" (yama no sachi) of the season. Also nanohana rapeseed flowers and tsukushi horsetail, tara no me buds of the aralia tree.
This kind of sushi is prepared for village meetings of all kinds, ceremonies and festivals. Some ingredients are boiled, others prepared as tsukemono pickles and often yuzu citron juice is added for flavor. Or the sushi rice is cooked with a bit of yuzu juice, one speciality of th Tosa rural sushi. Sesame and carrots are also cooked with the rice.
You can savor many of them on the sunday market in Tosa, where more than 10 stalls sell these home-made sushi of all types.
土佐の日曜市
. WKD : Sakamoto Ryoma
His Life and food in his honor
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ayuzushi, ayu sushi あゆ寿司 sweetfish sushi
Kochi has many clear rivers, best known is the Shimantogawa. The fish is cut open from the backside, salted and immersed in vinegar with yuzu citron juice. Then sushi rice is pressed in. Since the fish is often ochiayu, swimming downstream to lay eggs, it is not so fat and even the head and bones get soft in the vinegar.
All of Kochi.
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Sushi mit Süßwasserlachs
buri no herazushi, hedazushi ブリのヘラ寿司 / ぶりのヘダ寿司 yellowtail sushi
heda is a word for leftovers of yellowtail, once the red meat is removed. It was used to make sushi. No part of the fish was wasted.
Speciality of Otsuki village. 大月町
Since Showa 40 the folks of Otsuki used to tell their children when they cried: "I will give you yellowtail to eat if you stop crying!"
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Sushi mit Gelbschwanz-Resten
chattizushi, chatti sushi チャーテ寿司
chatti is a vegetable of the area also called ハヤトウリ.
Sechium edule, Chayote, a kind of pumpkin
It is cut in 3 mm small pieces, blanched in hot water and sprinkled with salt while still hot. Then placed in sweet vinegar. Like inarizushi the rice in placed inside it. Sometimes sabazushi is placed inside too.
From Tosa Town
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Sushi mit Chayote
ginburoozushi, ginburo sushi 銀ぶろう寿司 sushi with black soybeans
ginburoo 銀不老 is the name of a type of black soy beans grown in Ootoyo Town 大豊町. These beans have about the same sweetness as kintoki beans. They are simmered with a sweet flavor and then mixed with the rice. Served for festivals, mostly in freshly cut bamboo dishes.
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Sushi mit schwarzen Sojabohnen
itakobu no sushi 板こぶの寿司 sushi wrapped in konbu seaweed
itakobu 板昆布 refers to stripes of konbu, where the middle part is strongest.
It is boiled in sweet vinegar with a bit of yuzu juice and has a great flavor. The seaweed is then hanged from the ceiling of the barn on bamboo poles until it is black and slippery. Sushi rice is cooked with ginger, some fish pieces and sesame. Sushi-rice is rolled and then cut at both ends. Served at celebratory situations. Men would make the sushi, womenfolk boil and simmer other food.
A sushi also prepared by menfolk, but eaten by old and young.
All of Kochi.
saba itakobumaki 鯖板昆布巻 mackerel sugatazushi
with a lot of yuzu juice in the rice and fat mackerels.
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Recipe 板こぶのお寿司
in Konbu gewickeltes Sushi
kabuzushi, kabu sushi かぶ寿司 turnip sushi
Small turnips are cut in pieces, pickled with umeboshi liquid (umesu 梅酢) and prepared with sushi rice. They become slightly pink and look felicitous. Eatef for the New Year.
Haruno Town 春野町
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Rüben-Sushi
kaisamazushi, kaisama sushi かいさまずし "Upside down sushi"
kaisama means sakasama, turned upside down.
The fish is turned with the skin inside and placed on sushi rice.
Speciality of Kochi, made from tachiuo scabbard fish.
たちうおのかいさま寿司
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Sushi mit Degenfisch
kibinago no hookaburi キビナゴのほうかぶり
round kibinago herring sushi
kibinago is also called kirazu きらず "not to be cut".
Each fish is taken in hand and opened up carefully with the fingers to get the intestines out. Salted and put in vinegar until it is white. Tasts best when fried a bit, then rounded around the sushi rice.
From Sukumo Town 宿毛市
hookaburi literally means a scarf placed around the head and bound below the nose, worn by thiefs in the Edo period.
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Sushi mit blauen Sprotten
kintoki mame no oshizushi 金時豆の押し寿司 sushi with kintoki beans
kintoki beans are boiled with shugar to add sweetness to this sushi. Pink denbu mashed fish boiled with sugar and soy sauce is added for the color. Leaves of carrots for green. It is good for your daily health, (mame de tassha).
From the eastern parts of Kochi.
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Sushi mit kintoki-Bohnen
kokerazushi こけら寿司 "wood shingled sushi", layered sushi
Layers of sushi, representing many layers of happiness. Eaten for auspicious occasions and festivals.
It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.
From Muroto town.
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"Holzschindel-Sushi" mit mehreren Lagen
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama
kurokonbuzushi, kurokonbu sushi 黒昆布寿司 sushi with black konbu seaweed
Rolled sushi with sweet simmeed black konbu. With mackerel pieces in the rice cooked with dashi.
From Hatada Town 幡多
Sushi mit schwarzem Kombu
kurochiku no tsutsuzushi, kurochiku no tsutsu sushi 黒竹の筒寿司
kurochiku
The same preparations as for SHIHOOCHIKU. But the rice is cooked with finely chopped carrots, burdock and other ingredients.
From Shimanto Town, Nishi Tosa 四万十市西土佐
mikanzushi, mikan sushi みかん寿司 suchi with tangerines
Rice is boiled with mikan juice, it becomes a bit orange. Vinegar is also added.
Famous for its color.
Made from Unshuu Mikan in Kagami 香南市香我美
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Sushi mit Mandarinen
oonazushi, oona sushi 大菜寿司
sushi wrapped in large vegetable leaves
Since people in mountain villages could not get seaweed to wrap the sushi, they used large leaves of perilla or other vegetables, pickled them in saltwater and wrapped the rice. Rice cooked with carrots, burdock, spinach and others.
Famous for its contrast of green and white.
A kind of makizushi.
From Onomi Village in central Tosa 中土佐町大野見
Sushi in grünes Gemüse gewickelt
ryuukyuuzushi, ryuukyuu sushi りゅうきゅう寿司
sushi with stems of mountain potatoes
mountain potato （hasuimo no kuki 蓮芋の茎)
The stem's outer layer is peeled off, then cut in bitesize and pickled in salt. Later placed on sushi rice. This plant is strong during typhoons and the salted pickles keep well.
Made in all mountainous areas.
Sushi mit Stielen von Taro-Wurzeln
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saba no sugatazushi さばの姿寿司 makerel sushi of the whole fish
Part of the Sawachi Ryori.
鯖の寿司 saba no sushi
Salted and vinegared fish is used. It is one of the formal dishes "hare shoku ハレ食 of all of Kochi. It could be eaten on the next day after a feat. The head of the fish was grilled and eaten too. In mountainous areas a fish with head and tail was a special delicacy.
Sometimes the fish was also slightly grilled before adding the suhsi rice.
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Makrelen-Sushi unter Erhaltung der Fischform
sabazushi in memory of Sakamoto Ryoma
. . Sakamoto Ryoma is the great hero of Tosa.
More about SAKE and Ryoma !
龍馬せんべい Ryoma Senbei
Ryooma baagaa 龍馬バーガー Ryoma burger
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Ryooma biiru 龍馬ビール beer named Ryoma
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Ryoomadon, Ryooma don 龍馬丼
Rice bowl wit egg, named Ryoma
. . . CLICK here for Photos !
Ryooma ga yuku 龍馬がゆく Sweets
お菓子 bun with a milk flavored filling
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Ryooma manjuu 一口龍馬饅頭 hitokuchi Ryooma manjuu
one bite Ryoma Manju sweets
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Ryooma raamen 龍馬ラーメン Ryoma Noodle Soup
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Ryooma Nagasaki Chanpon 竜馬長崎ちゃんぽん noodle soup
Ryoomaden 竜馬伝
Ryoma loved this ! 龍馬が愛した Ryoma ga aishita ...
Rice that Ryoma loved 龍馬が愛したお米
Coffee that Ryoma loved 龍馬が愛した珈琲
Nagasaki Ryoma Coffee 長崎龍馬珈琲
. . . CLICK here for Photos of more things he liked !
NHK 大河ドラマ: 龍馬伝 The Legend of Ryoma at NHK 2010
http://www9.nhk.or.jp/ryomaden/
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shihoochiku no hitokuchizushi 四方竹の一口寿司
bitesize sushi from Shihoo-Bamboo
These bamboo shoots are best taken in autumn, it has a square stem. Boiled with sugar and soy sauce, then cooled and filled with sushi rice.
From Nankoku Town 南国市
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Sushi mit Shihoo-Bambus
tsuwazushi, tsuwa sushi つわ寿司 layered sushi with silverleaves
tsuwabuki is the Japanese silverleaf. This sushi is pressed and then placed in a big box in many layers. The layers are separated by these leaves. It brings good luck to avoid the many layers of dangers in life.
From Tosa Shimizu town
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Sushi mit Tsuwabuki-Blättern
Tsuwabuki 石蕗: Farfugium japonicum.
urume no tamazushi ウルメの玉ずし sushi with urume round herrings
In former times, every village hat ist maker of tofu. A lot of okara was used for this sushi. Freshly fished round herrings were salted over night and next day rounded in okara. A normal dish for every day.
From Konan town 香南市
Sushi mit rundem Hering
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Recipes : TOSA 郷土料理
References : 土佐の田舎寿司
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Worldwide use
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Things found on the way
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HAIKU
inakazushi ...
grandma licks the salt
from her fingers
Gabi Greve, September 2008
watching my neighbour with her 82 years ...
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Related words
MORE
Dishes from Kochi (Koochi 高知)
***** WASHOKU : Regional Japanese Dishes
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